Description
Delightfully chewy and sweet Coconut Macaroons featuring shredded coconut, sweetened condensed milk, and fluffy egg whites, finished with a decadent semi-sweet chocolate dip. Perfect for coconut lovers seeking an easy, elegant treat.
Ingredients
Scale
Main Ingredients
- 1 14-ounce (396g) bag sweetened shredded coconut
- 2/3 cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 large egg whites, room temperature
Chocolate Coating
- 6 ounces semi-sweet chocolate chips or chopped bars (170g)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper to prevent the macaroons from sticking.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until the mixture is evenly blended.
- Beat Egg Whites: In a larger separate bowl, beat the egg whites on high speed until stiff peaks form, which should take about 3 minutes. This will give the macaroons their airy texture.
- Fold in Egg Whites: Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the whites. Mix just until fully combined.
- Scoop Macaroons: Using a 1½-tablespoon scoop, drop dollops of the mixture onto the prepared baking sheets, spacing each about 1 inch apart to allow even baking.
- Bake: Bake one sheet at a time for 20 to 25 minutes or until the tops and bottom edges turn golden brown. Remove from oven and allow to cool completely on the pan.
- Melt Chocolate: Place the semi-sweet chocolate chips or chopped bars into a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until smooth and fully melted.
- Dip or Drizzle: Dip the bottom of each cooled macaroon into the melted chocolate or optionally drizzle the chocolate over the tops. Place the chocolate-coated cookies back on the lined baking sheets.
- Set Chocolate: Let the chocolate set at room temperature for about 1 hour. Store the finished macaroons in an airtight container at room temperature for up to one week.
Notes
- You can use the entire can of sweetened condensed milk if you prefer a moister macaroon, but this will affect the texture slightly.
- Make sure egg whites are at room temperature for best volume when beating.
- For a dairy-free option, substitute sweetened condensed coconut milk and use dairy-free chocolate.
- Allow the macaroons to cool completely before dipping in chocolate to avoid melting and sogginess.
